Poilane-Style Miche from BBA

Well I was able to cross off a long standing item on my to-bake list with this Miche from The Bread Baker's Apprentice.

I followed the instructions very closely.  I used half Whole Wheat Flour and half Bread Flour.  It has been cool here so I did not have to refrigerate the starter overnight, I just left it on the counter.  The recipe calls for 18 to 22 ounces of water and I used about 20.  Next time I would go with 22 ounces to make the bread a bit less stiff and open up the holes in the crumb more.  My times matched those in the book very closely.

Dough turned out onto some parchment paper.  I used half Rice Flour and and half AP Flour for dusting the couch.  There was no sticking.

Slashing was done with a razor blade on a coffee stirrer.

I got some very nice oven spring during the baking of this loaf.

Crumb was a little tight.

The flavor was great the day after bake.  I will have to see how the flavor develops over the next day or two.  The Dough weighted 2100 grams and the baked weight was 1892 grams (about 10% weight loss).

Dwayne